Join “Jayni’s Kitchen” this week for “Mangia Italiano!”

Sheryle D’Amico, director of the Oncology Center and Breast Center at Lawrence Memorial Hospital, shares her favorite Italian recipes. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Chicken marsala

4 skinless, boneless chicken breast halves

1 cup plus 2 tablespoons unsalted

butter, divided

1 cup all-purpose flour

4 shallots, finely chopped

1 cup Marsala wine

12 small button mushrooms, cleaned and thinly sliced

Salt and black pepper, to taste

Fresh parsley sprigs

Place each chicken breast between 2 pieces of plastic wrap and pound with a smooth mallet to about 1/4-inch thickness. Cut the pounded chicken breasts in half. Lightly coat the chicken pieces with flour, shaking off the excess. Melt 1/2 cup of the unsalted butter in a large skillet over medium-high heat. Put some of the chicken pieces in the skillet (do not crowd), lower the heat to medium and brown for 2 to 3 minutes. Turn the chicken pieces over and brown for 2 minutes more, or until the chicken is cooked through. Brown the chicken in approximately 3 batches, adding more butter as needed. Transfer the browned chicken pieces to a platter and set aside.

Melt 6 tablespoons of butter in the skillet and saute the shallots over medium heat until softened, 4 to 6 minutes. Add the sliced mushrooms and saute until softened, about 2 minutes more. Add the Marsala wine and bring to a boil over medium-high heat. Reduce the liquid by half, stirring often, about 8 to 10 minutes. Reduce heat to low and return the chicken to the skillet. Cook for 2 to 3 minutes more, turning the chicken pieces to coat them with the sauce. Season with salt and pepper.

To serve, arrange the chicken pieces on four dinner plates and spoon the mushrooms and sauce over the chicken. Garnish with fresh parsley sprigs. Serves 4.

Option: Veal scallops may be substituted for the chicken breasts.

Pineapple ricotta pie

Pie Pastry:

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/4 cup chilled butter, cubed

1/4 cup chilled vegetable shortening

4 to 5 tablespoons ice water

Filling:

2 15-ounce cartons ricotta cheese

1 cup sugar

1/2 teaspoon salt

3 eggs, separated

1 cup milk

2 teaspoons vanilla extract

1 6-ounce can crushed pineapple, well-drained

Pie Pastry: Combine the flour and salt in a mixing bowl. Using a pastry blender, cut the chilled butter and shortening into the flour until crumbly. Add the cold water, one tablespoon at a time, mixing just until the dough holds together. Form the dough into a ball, cover with plastic wrap and chill in the refrigerator for at least one hour. When chilled, place the dough on a lightly floured surface and roll out to fit a 9-inch pie plate, about 1/8-inch thick. Pick up the dough, fold it loosely in half and place it in the pie plate. Unfold and gently press the pastry into the plate. Crimp the edges.

Filling: Place the ricotta cheese in a large bowl. Add the sugar, salt, egg yolks, milk and vanilla extract, and mix well. Stir in the drained pineapple. In a separate bowl, beat the egg whites with an electric mixer until foamy. Gently fold the beaten egg whites into the ricotta mixture. Pour the filling into the pastry shell.

Bake the pie in a 400-degree oven for 20 minutes, then reduce heat to 375 degrees and bake for 45 minutes more, until lightly browned and an inserted toothpick come out clean. Cool the pie on a wire rack and at serve room temperature or chilled. Serves 8.

– Recipes by Sheryle D’Amico